Pumpkin Cheesecake II
This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake.
This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake.
I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for fall, or anytime really. The glaze: Simmer 1 cup whipping cream with 3/4 cup real maple syrup for about 20 min; stir in 1/2 cup chopped pecans and chill.Read More
I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for fall, or anytime really. The glaze: Simmer 1 cup whipping cream with 3/4 cup real maple syrup for about 20 min; stir in 1/2 cup chopped pecans and chill.
I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a 9x13 pan of water under the cake to prevent cracks. I put pecans on the top edge like the picture and made the pecan glaze as suggested with 1 cup whipping cream, 3/4 cup maple syrup (I used imitation). I didn't add the glaze until right before serving. I omited the vanilla and lemon extracts and the flavor was perfect. I entered the cheesecake into a pumpkin festival baking contest and it won the grand overall prize. The cake is awesome!!
Every year my husband and I always try a new pumpkin cheesecake recipe. My husband said "the search is over, this is THE ONE!" and I have to agree. The pecans in the crust were wonderful. There wasn't anything about this recipe that wasn't perfect. I did add nutmeg to mine instead of the mace but I doubt that changed the flavor too much. Thank you so much for sharing!!! 7/20/12-we tried this one again and it was a winner!!!
Excellent Cheesecake!! Very creamy with just a hint of pumpkin pie flavor. Perfect combination. I plan on serving it this Thanksgiving. The only change I made was to add the sour cream topping that was in the "Libby's Pumpkin Cheesecake" recipe. The topping consists of: 16oz sour cream, 1/3 cup granulated sugar and 1 tsp vanilla extract mixed together in small bowl. Spread over surface of warm cheesecake. Bake for 5 additional minutes.
Even though I felt the ingredients list was overwhelming when I first found this recipe, I would now swear it's well worth it. Pumpkin pie fans and non-fans enjoyed this creation and I can't wait to bring it home for Thanksgiving this year. The crust is extra-fancy tasting with the pecans. You can taste the highly recognizbale cheesecake flavor and harmonious blend of pie spices with each bite. The extra effort pays off in the end. I cooked mine in a water bath, cracked the oven door open after turning off the stove, and chilled over night. Thanks for the wonderful recipe!
This recipe is a staple in my fall desserts! It really is good. For those worried about doing a water bath, you really don't need to. The cornstarch in this recipe actually helps the cake from cracking, so don't skip it! For me, I take a small oven safe bowl and put water in it and place it on a lower rack in the oven. That is to put some moisture in the oven. After 50 minutes or so, I just turn off the oven and leave the cake in it. As the oven cools, so does the cake. Leave it in the oven for about another hour, then I take out the cake. I run a knife around the edge to make sure that none is sticking to the sides (prevent cracking as the cake cools and shrinks). Only after the cake is completely cooled, then cover it with foil (in the pan!) and place in the refrigerator. You should make this a full day ahead of serving (if not longer). The cake is fantastic and you will have people begging for the recipe!!
This was a very easy cheesecake that baked up perfectly. I substituted two TBS of pumpkin spice for all of the other spices. Was very dense and luscious, everyone loved it.
I got RAVE reviews for this recipe with my in-laws at Thanksgiving. I made it twice, once dry and once in a water bath, the dry made a more NY style texture, the waterbath made it really creamy, so it's all preference. I also used a gingersnap crust from another recipe and it worked really well. I never use graham crackers in cheesecake crusts, they seem too boring. This cheescake was the first dessert gone at Thanksgiving!
I made this for Thanksgiving last year at my in-laws, and they absolutely loved it. I thought it was really good too. Although I was skeptical about pumpkin cheesecake, the pumpkin flavor is not overpowering. I made one with graham cracker crust and the other with ginger snaps and the ginger snap was much better. I also suggest doing 1.5X the crust recipe. It makes the perfect amount.
This was an awesome cheesecake recipe and the perfect dessert for Thanksgiving. It was a great substitution for the pumpkin pie. You can definately taste the pumpkin but it was a perfect blend with the cheesecake. I will definately keep this on the holiday list of things to make.
This was my first cheesecake attempt and was overwhelmed with the success! I did however make one substitution - I used ginger snaps instead of graham crackers! Even my mother [who incidentally makes the best cheesecake in the world] said that this recipe rivalled hers!! Kudos to the author.
This was my first time making cheesecake. Although it was a lot of work, it was so incredibly worth it!! It is so creamy and the crust got rave reviews. I put a layer of ground pecans on the bottom before pouring in the batter, it added wonderful flavor. Every bite is wonderful, thank you!!
Great light flavor! I used this recipe to make mini cheescakes with 1/2 tsp of crushed ginger snaps in the bottom of mini cupcake liners. Turned out great with 15 minutes bake time!
I also loved this! The ground pecans in the crust were a nice change to the plain graham cracker crust that you find with most cheesecakes. Also, it baked up higher than other cheesecakes, which made for ample slices. Thanks!!
This was wonderful....the family enjoyed every bite...I did however, double the wonderful crust portion for a thicker base. The recipe was clear and logical. Thank you for a wonderful treat, I will use it again...by the way can you add more pumpkin in the recipe?...
It came out incredible. Here are my changes based on other's suggestions and my own research: -Trade graham cracker crumbs for ginger snaps. Put the snaps in a ziplock bag and hammer them until you have crumbs. Next time, I will double the amount of the crust and run it up the sides too. - I doubled allspice instead of mace and ginger. -I skipped the lemon extract in favor of double vanilla - Despite what the recipe says, add eggs last and don’t mix it too much. The eggs cause the cheesecake to rise, which may cause cracks if there’s too much air in the batter. -Bake for 50 minutes @ 350. To avoid cracks, don’t open the oven for at least the first 30 minutes. --Be sure to use a springform pan (bed bed and beyond) and make a water bath (prevent the cheesecake from cracking). Wrap the bottom and sides of the pan with aluminum foil. Drop it into a larger oven-safe pan or brownie pan that will let you have at least 2 inches of water in it. Boil the water and pour it into the larger pan and cook the whole thing in the oven. -After 50 minutes have ended, turn off the oven, open the oven door and let the cheesecake sit there for an hour. Then take it out of its bath (don’t remove the foil) and let it sit in the fridge overnight. The next day, remove foil and sides of the springform pan.
Turned out great!! Definately bake in a water bath it kept my cheesecake from cracking. I also turned off the oven after 50 minutes and left in the oven for an hour to make sure it set and baked all the way thru. The only thing I added or changed was I made a carmel glaze to put on top and then put the whole and crushed pecans on top (like pictured). Carmel glaze was made from 1/2 cup butter, 1/4 cup brown sugar, 1/4 cup sugar, 1/4 cup whipping cream and 1/2 teaspoon vanilla.
This is a terrific cheesecake, it garners rave reviews. Several people have asked for the recipe, and my family requested we have it for Thanksgiving instead of pumpkin pie. I did make some slight changes: I split the 3/4 c. white sugar into 1/4 c. white sugar and 1/2 c. dark brown sugar, and reduced the mace and ginger to just a pinch. I also added a topping by mixing together about 1 c. chopped pecans, 2/3 c. dark brown sugar, and 3 Tbsp. melted butter, then sprinkled on the cheesecake the last 10 minutes of baking. The texture is fabulous, not too dense. It has a very nice presentation as well. I will definitely make this again.
I am not a cook, but this recipe made me look like one. There are a lot of ingredients, but the local market had everything. I followed the instructions, and it turned out perfectly. Everyone expects this now at our Thanksgiving and Christmas tables.
This was awesome! The only thing I changed in the actual recipe was to use nutmeg and cloves in place of the mace. I added a whipped cream frosting (4oz cream cheese, 1/2 cup sugar, 1/16 t. salt, 1/2 t. vanilla- beat together until smooth and fold into 3/4 heavy cream that's been whipped until stiff peaks formed.) to the top and drizzled on the maple syrup glaze (without pecans). So yummy!!!
I made this cheesecake 2 days ago and didn't change a thing and I'm glad I didn't. Delicious! After filling the pan with the mixture I dropped it on the counter about 5 times to get any air bubbles out. Afterwards I took a knife and swirled it around in the mixture and dropped it again. I placed 2 heavy duty sheets of foil under and up the side of the cheesecake pan and placed it in a 12" cake pan of HOT water. Baked for 1 hr. and turned off the stove but left it inside with the door closed for about 3 hrs. to cool slowly. After pulling it out I left it on the counter for 1 hr. At this point the cake should have pulled away from the side of the pan. This cheescake was picture perfect!! No cracks or air bubble bumps. I Covered it with plastic wrap and put it in the fridge. Now here's the hard part.... I left it in the fridge over night.. This is hands down the best pumpkin cheesecake I've ever made. Don't let the ingredient list scare you, it's a very easy recipe to follow.
This was an awesome recipe. I substituted ginger snaps for the graham crackers and oh boy was it delightful!
I had trouble finding ground mace, so I used slightly less than 1/2 tsp of nutmeg, instead (same family I'm told!). It was great. Other than that, I followed the recipe exactly. We loved it. It did seem to taste better after a couple of days when the spices and flavors mingled!
I made this for our Christmas dessert, and it was the BEST pumpkin cheesecake I've ever eaten. I made the crust without the pecans, but it was still great. Next time, will make the crust with ginger snaps. Definitely a keeper! Thanks for the great recipe!
I tried this new recipe for Thanksgiving and my family loved it so much I made it for Christmas, as well! Great recipe just as it is.
This was an awsome recipe!!! Everyone loves it, as do I. I did make a few changes: Use 1 pkg 14oz of ginger snaps and 1/2 cup melted butter for crust with same as called for sugar. Use allspice instead of mace, 1/4 tsp extra ginger and cin. No lemon extract, but 1 whole tsp vanilla. Full cup of pumpkin. Cook with two small bowls of water in the oven with it. Top with 1/2 Block Cream Cheese 1/3 Cup powder sugar 1 tsp Vanilla 1-2 tsp cin (beat until fluffy and then beat in: 1 container fat free cool whip refrigerate and serve drizzled with hot butterscotch carmel sauce. Yummy! Way better than Olive Gardens!
This is by far my family's favorite cheesecake recipe. To avoid cracks on the top, I turn the oven off after 50 minute baking time. (Leave cheesecake in oven.) 5 minutes later, I pop open the oven door a little bit and allow the cheesecake to cool inside the oven until the pan is cool enough to touch. I then transfer to a wire rack and allow it to cool completely. Be sure to refrigerate overnight too. This cheesecake is worth all the work and time. Thanks for sharing!
This was amazing! I made it for Thanksgiving, and everyone loved it. The only changes I made were to use neufchatel cheese instead of cream cheese (1/3 less fat!), nutmeg instead of mace, reduced sugar in filling by about 1/6 c., increased pumpkin from 3/4 c. to 1 c., omitted the lemon extract, and added about 1/8 tsp ground cloves. I also attempted to bake it in a water bath, but even after wrapping the pan in foil, some water seeped through and made the crust soggy. I was devastated, but luckily, after refrigerating it overnight, it was PERFECT! The crust was just a little soggy, but definitely not enough to ruin the cake. It was just the right balance between dense and light. The pecans in the crust were delicious as well. I will definitely make this again (though perhaps not with the water bath next time!)
This reactions this cheesecake got at a company Thanksgiving potluck were almost embarrassing. I just read another review and had to chuckle - "Liz" did the same thing I did ... added the maple glaze from another recipe here (the Maple Pumpkin Cheesecake by Eagle Brand, I think). When I was looking at recipes and trying to decide between the two, it just seemed like the way to go, and reactions validated that choice! Very simple recipe, give it a try!
I made 4 desserts for Thanksgiving, and this one came away the winner. I will double the crust recipe the next time. Thanks for a great recipe!
Wonderfully delicious cheesecake! I ended up making this instead of the standard pumpkin pie for Thanksgiving. This is only the 2nd time I have ever made cheesecake and it turned out perfect. I did make some changes by using a gingersnap crust like others from a different recipe on the site (I would recommend half the butter for that crust recipe than what it calls for, the butter oozed out of the pan because there is too much in the original recipe) I also used 1/4 teaspoon of both nutmeg and clove instead of mace and left out the lemon extract and doubled the vanilla. I wrapped the sides of the springform pan with foil and cooked it in a water bath and then turned off the oven at 50 mins and let it cool inside. It was perfectly even, no sinking, no cracks! When it was room temp, I let it set up in the fridge overnight. I recommend before putting in the crust that you cut out a circular liner for the bottom of the pan with parchment paper for easy removal later on (Do not use wax paper! it will melt) I also made a cinnamon whip cream to top it (1 cup heavy cream, 1 teaspoon vanilla and cinnamon, 1/4 powder sugar)
This was delicious! I wanted to do a gingersnap crust, but the weird store near my house didn't have any and I was in a hurry, so I used cinnamon graham crackers for the crumbs and mixed with ground ginger. I also skipped the mace because I didn't have it and added nutmeg and doubled the cinnamon. I could not stop eating this and DH and sister loved it, too. A definite keeper! EDIT: I tried this again and still cannot keep it from cracking (tried water bath, cooling it in the oven, cooking on a lower temp), BUT I found the nut topping below on another site and now my cheescake is gorgeous! Nut Topping: 3/4 cup firmly packed brown sugar 1/4 cup butter 1/4 cup whipping cream 1 cup chopped toasted pecans In a small heavy saucepan over low heat, combine brown sugar and butter; stir until sugar dissolves. Increase heat to medium-high and bring to a boil; remove from heat and mix in whipping cream and pecans. Pour hot topping over baked cheesecake.
I make alot of cheesecakes. So, I like to think of myself as a cheesecake connoisseaur. :0) Let me say this first: do not let the ingredients overwhelm you. It's not as bad as you think. Now let me say, this is truly one of the best cheesecakes I have EVER made. It didn't crack and it held it's shape well. Also, it had an EXCELLENT flavor. My husband doesn't like pumpkin and he liked this. I did change a few things. Instead of pecans, I used walnuts. No reason for this other than personal preference. Also, I used ginger snaps instead of graham crackers. I am REALLY glad I did this. It gave the cheesecake a completely different flavor. Instead of mace, I used nutmeg. And doubled the vanilla extract and did not use lemon extract. And, of course, I put it in a water bath. With the leftover whipping cream, I made a cinnamon whipped cream. BEAUTIFUL AND FABULOUS!!
Very good. Not super "pumpkiny." Cheesecake is my thing. I make a lot of them. This one cracked on me, not sure why. But I made a maple flavored whipped cream as the topping to hide it and the crack was nicely hidden. Topped the whipped cream with chopped pecans. People really enjoyed it.
Great for inspiration!! This is a pretty good recipe, and baked with the traditional cheesecake method- a water bath, then left in the turned of oven for an hour- it had a perfectly smooth top with NO CRACKS. I agree with the reviewer who said not to add the eggs until the end- overbeaten eggs will cause a cheesecake to rise and fall in the oven, increasing the likelihood of cracks. I did have to change some things, and wanted to change others. After mixing the crust I found it WAY too greasy-I needed to add another 1/4 cup ground pecans and 6 more tablespoons graham cracker crumbs, so I would decrease the butter if I made this again, though I now know I prefer a gingersnap crust. I par baked it for about 5 minutes. Looking over my other pumpkin cheesecake recipes, I noticed that the ones I liked had more pumpkin in them so I increased the pumpkin to 1and 1/8 cups, adding brown instead of white sugar to the pumpkin mixture for a richer flavor, but leaving the white sugar in the cream cheese.I, like others, replaced the mace with nutmeg, and doubled the vanilla, omitting the lemon extract. Finally, I did top it with a thin layer of the maple pecan glaze from another recipe (half the recipe) which was excellent. It was best after sitting in the refrigerator for 24 hours, and tuned out restaurant quality, in my opinion. I will definitely make it this way again.
Absolutely delicious! Made this for my family's Thanksgiving dinner and it got rave reviews. It really does need to be made a day ahead, though. It gives it time to set up better.
I made this recipe for my family a few times. Even the people who didn't like pumpkin pie gave it a try... and loved it! Best cheesecake I've made yet.
This cheesecake is absolutely delicious! I made one for Thanksgiving and everyone loved it! They (my family) insisted I make this again for Christmas! This is my all-time favorite recipe that I have found on allrecipes.com so far! (for sweets) This site rocks! Thank you Everyone!
Made this for the first time yesterday....While getting the ingredients together my wife said that it would not taste or have the texture that I expected....After sitting overnight we had a small sample for breakfast.....Wellllll, let me tell you that this is the BEST FREAKIN CHEESECAKE I have ever tasted.....If that does not sell you, you can't be sold....
This was a really nice cheesecake! I didn't change any of the ingredients -- I just didn't have any lemon extract so I didn't use it. The bottom was particularly tasty with the ground pecans. Watch the baking time. I'm glad I took it out at 50 minutes because the top was starting to brown quickly.
This is the BEST cheesecake! My family of bakers was very impressed, and it was enjoyed by folks who didn't like pumpkin pie OR cheesecake! I am now required to bring it to every Thanksgiving!
this set wonderfully! It was soo easy to make and it looks fantastic. I actually decided to go without the pecans on top. Im going to whip up a vanilla mousse and top it with that. Thanks again!
By far the best cheesecake I've ever made. Even my husband's family -- a group of incredibly picky eaters -- loved it.
This was a great recipe. I made it for Thanksgiving, and it was quite the favorite. The only thing I found difficult was that the crust was very crumbly. Once it was baked it was fine though. Also, I probably should have put it in the refrigerator sooner as it sunk along the edges.
this recipe wasn't difficult at all...i cut the recipe to 2/3 and used a 7 inch pan and it came out perfect (using the same cooking time)...perfect balance of pumpkin verses cheese!
The finished product was delicious! This was my first cheesecake I have ever made and it came out wonderful. Mixing the creamcheese to a fluffy consistancy was the hardest part. My family and friends loved it. I added 1tsp of pumpkin allspice and it turned out great. Hope you enjoy as much as I did!
Wow! This was not as hard as it looks. Was a little worried with all the ingredients, but was well worth it. Awesome...can't wait to make it again.
This is by far the best cheesecake recipe I've ever tried! It is creamy and rich, without being too heavy. It was gone in no time!
I made this recipe and it was a great crowd pleaser. I added some rum extract (just 1/2 a teaspoon)and it was a welcomed flavor accent. Next batch I make will have a white & regular chocolate sprinkles with carmel and pecans for a blended topping to give it even more pizzaz!!
Best cheesecake recipe I've ever used, and most popular among people who have had my cheesecakes. It is a bit filling though. Be careful, this one won't last long. : )
I feel this could have used more pumpkin but overall taste was good. ROTC kids loved it as well as my family
This is an awesome recipe...I omitted the nuts in the pie crust.
Top with glaze: 1 cup whipping cream and 3/4 cup maple syrup. Simmer for 20 minutes add 1/2 cup chopped pecans. Pour on top of cake for last 5-10 minutes of baking. I even broiled it a bit. I made this for friends who are allergic to gluten, had to substitute finely ground cornflakes for the graham wafer crumbs though. They were very impressed!
Very very yummy! Easy to make and turned out wonderful. I adapted this recipe by using 1 cup pumpkin instead of 3/4 cup, using a gingersnap crust, and adding a bit more of the spices. I also made it in a 9x13 pan and cut it into bars to serve as finger food. The consistency was wonderful, and the flavors balanced just right. I put a thin layer of the cheese filling over the crust before adding the pumpkin, and I think this helped to define the flavors. Very easy, very tasty, I will be making this again! Great for casual sesonal get-togethers.
This cheesecake was awesome...it had great flavor and was enjoyed by all! The only thing I would change is to make extra crust as I would have liked it to go up a little higher in the pan.
This cheesecake is amazing! I omitted the lemon extract and used nutmeg instead of mace. I also used a gingersnap crust (with pecans instead of walnuts). The result was a creamy cheesecake with the right amount of pumpkin flavor. I will be making this again! Thanks!
This was such a HIT. I have served Pumpkin Cheesecake before, but this one was much better
Best ever! Instead of using a 9" spring pan, I used 2 8" cake pans. I doubled the recipe for the crust and split the batter between both. My husband doesn't like pumpkin pie, but he loves this
Delicious! I used gingerbread cookies in the crust instead of graham crackers and it turned out great! My boyfriend really likes cheesecake and pumpkin pie so I made it for him and he enjoyed it also!
This is a great cheesecake and im a cheesecake snob. The only thing is; after you prepare the cheescake, and its in the springform pan, wrap the bottom of the pan in foil, (make it tight so no water makes the crust soggy) all the way up to the top. fold the foil over the edge of the SF pan. Then, in a turkey roast pan, put and inch or so of hot water, gently put the cheesecake in, and cover it while you bake. After it bakes, let it cool still in the water with the lid slanted (so the condensation won't run on your cheesecake) and it will be done perfectly, not burnt, cracked or brown on top, and done in the middle. The recipe itself..... Scrumptous. :)I've made it four times, twice in row on Thanksgiving, because everyone wanted more. THANKS! Kerie in Tucson
OMG. I made this Cheesecake for my Halloween themed Bunco team. It was soooo awesome!! Everyone loved it. I did use the ginger snaps, as others suggested, and I put the sour cream glaze on top then drizzled caramel topping over the glaze that I got out of the icecream topping section of the store. It was so pretty!! Sour cream glaze was 2cups sour cream, 1/3 cup sugar and a taste of vanilla. Put that in the microwave to melt the sugar then poured it over cheesecake and refigerated. I drizzled the caramel the next day when it was chilled. PLEASE TRY THIS RECIPE!!
Thank You for this recipe! Absolute Heaven! I made it yesterday as a practice run for Thanksgiving and I swear its just as good as any bakery or restaraunt version. Takes a lot of time though, you need to make it when you will be home all day. I let my eggs and cream cheese sit on the counter for 3-4 hours ahead. I used nutmeg in place of mace and omitted the lemon extract. Baked in a waterbath and left in the oven for 1 1/2 hours after it was done. It didnt crack or sink at all. It also pulled away from the pan perfectly. After the oven it went on a cooling rack then to the fridge overnight. Today I topped it with a cream cheese topping from another recipe. 1/2 block cream cheese room temp 1/4c. sugar, 1/2tsp. vanilla, wisk in homemade whipped cream. (Left over whipping cream, 2tbsp powdered sugar, 1/2tsp vanilla.) Spread on top of cheesecake and I sprinkled it with ground pecans. It really is worth the effort!
This recipe is very good. The consistency is perfect and the crust is the best graham cracker crust I have ever had. I will use it for all my recipes now. I thought the actual pumpkin flavor was a little lacking, and will probably use less cream cheese next time and more pumpkin (I'm hoping this won't affect the consistency). I felt the recommended amount of spice was a little weak, so I beefed it up a bit. Can't say how much though, because I did it to taste. The only other thing I have to say is that I would use lemon juice rather than lemon extract. Other than that, it was awesome.
A+ Recipe! Absolutely amazing, and not super hard...don't be intimidated by the ingrediants!! Also, don't change the crust..I too normally don't prefer graham cracker crusts as they are usually boring, but the pecans and 2 types of sugar really make this an amazing crust...simply wonderful all the way around!
HUGE hit at Thanksgiving dinner. Of all the desserts, this one was gone in first, in five minutes or less. My only alteration was that I did not include the pecans on top. I just left it plain. It's a keeper.
Loved it!!! It was not overly pumpkin tasting.
This was unbelievable! I have never made such a delicious desert! Everyone wanted the recipe! I am making it for my office next week.
This was the first cheesecake i ever made and it turned out very good. I did however only make a few changes, i added one cup of pumpkin instead of 3/4 cup, added nutmeg instead of mace, and didnt add the lemon. It turned out excellent. The only problem i had was that the crust stuck to the bottom of the pan, even tho i sprayed with pam. Not sure what caused that, maybe because the crust should of been baked for a few minutes before adding the filling, im not sure. But for this being the first cheesecake ive ever made i do have to say it tasted wonderful!
this was awesome!! Its the first time I've ever made cheesecake and everyone raved about it! Thank you for a great recipie!
Best pumpkin cheesecake recipe I've made yet. This cheesepie is light and fluffy, but still has that rich density that you just have to love about cheesecake. Even those around my Thanksgiving table that said they didn't like pumpkin desserts, or even cheesecake for that matter, really enjoyed this. It's a great alternative to pumpkin pie, and is just bursting with seasonal goodness. I substituted the graham crackers in the crust for gingersnaps (an idea I got from another recipe on this site), and added the sour cream topping from the old Libby's recipe, like a couple other reviewers. I used a ten inch pan, so the pie came out a littler thinner. Make sure to use a water bath to keep the top from cracking. After I had baked it for 50 minutes, I removed the pie, turned off the oven and then spread on the sour cream glaze. I returned it to the warm oven and let it cool inside for about an hour. I then let it sit on the counter till the edges had completely separated from the side of the pan, then refrigerated overnight. Garnished with a few curls of orange zest and a coffee bean star, this was the most presentable dessert of the day. I can't wait to treat myself to the one leftover piece and a cup of coffee tonight after work!
Beautiful and delicious! For the glaze, I just put maple syrup, a bit of creamer, and some brown sugar in a pot and boiled it down, then drizzled it over the cheesecake. It helps keep the pecans in place. Looks, smells, and tastes professional!!!
I was tired of just having pumpkin pie, this cheesecake is a great addition to our holiday!
This is a phenomenal cheesecake recipe. I have made it several time, but always with a variation of the maple pecan glaze suggested by another reviewer. Put 1/2 cup of whipping cream 1/4 cup of maple syrup in a sauce pan and simmer for 20 minutes. Add 1/2 cup of chopped pecans and chill the glaze. The glaze just complements the cheesecake perfectly and it also hides any imperfections to the top. Seriously my favorite recipe to make with pumpkin, and I never change a thing.
Although this cheelsecake was good, it was not whwat I expected at all. Not enough pumpkin flavour for what I wanted, and a tad too much lemon, although it makes the cheesecake very melt-in-your-mouth tasting. The texture on this is PERFECT, I would have given it a 3 on flavor, but the texture makes it a delight to eat, no matter what the flavor is.
Very good, it was definitely worth digging up all the ingredients. Served with marshmallow whip cream, a huge hit.
VERY VERY good! Really easy to make. If you like ginger snaps then definitely do a ginger snap and toasted pecan crust and double the recipe! Served with whipped cream and a caramel sauce (just 1/4 water, 1 cup sugar, bring a boil and let it reach a golden color, slowly add 2/3 of a cup of warm whipped cream, and whisk- let cool and store covered in fridge). Will make again and again and again!
THE SINGLE BEST CHEESECAKE RECIPE PERIOD! I love this recipe so much I popped another one in the oven after tasting the first bite of the one I made this morning. I just know it will run out fast at my family function. It was perfect for the holidays but the cheesecake mixture for this recipe is good on its own as well. If you arent into pumpkin, you can still use the second portion of this recipe for a plain old cheesecake. MMM scrumptious!
I just made this for Thanksgiving and it was a hit. I also made a batch into cupcakes so that it would cook and cool faster, also turned out great. I didn't have mace, so substituted it with all spice. I also put Lite Cool Whip and sprinkled some toasted graham cracker crumbs with pecans on top of the cake. Made it just a tad sweeter, which I think would be not sweet enough without it. Thanks for the recipe!
Made this for Thanksgiving this year. It was very well received! Extremely rich and smooth. I added just a little clove and pumpkin pie spice about 1 tsp each to the recipe to give it a little extra zip. I also used the maple pecan glaze recipe for the top of the cheesecake that I saw in another review. Excellent recipe!!
people LOVED this. we made two for thanksgiving--for two families. both families had the same reaction, and my mother-in-law actually said it was the best cheesecake she ever had!
I made this recipe for Thanksgiving dinner, and it was a huge hit. I made it a second time, changing it slightly, for a New Year's luncheon. I remembered to put the whipped cream in the 2nd time, used 1/3 less fat cream cheese, and used less sugar. I also doubled the lemon and the vanilla extracts. They made a huge difference in the taste, in a good way. Everyone who eats this cheesecake loves it, including children! I will definitely use this recipe over and over again.
Just made this Christmas 2011. The family loved it. Although there are many ingredients and steps, it really is quite simple to follow. This is the first cheesecake I've ever made - now I'm inspired to always make my own. Thanks.
I made my crust with gingersnaps instead of graham crackers. This came out perfect! It was delicious with whipped cream. I took it to my boyfriends home for Thanksgiving and it was a big hit.
Easy and amazing!! I used half fat free, half low fat cream cheese, fat free half & half instead of cream and substituted ginger snaps for graham crackers like others suggested. This is the start to a new Thanksgiving tradition! YUM
SO AMAZING. this was such an easy recipe. i did candied pecans on the top and added a little extra butter in t he crust. it had the perfect texture and everyone that tried it loved it!. i did the water bath..kinda. just put a big pan on the bottom rack and filled with water. my cake didnt crack at all! first time too i made chantals ny cheesecake 2 times last year. this was so good!
This is a great cheesecake. The lemon extract made it very good - excellent flavor and texture. Everyone loved it. I only put in the 1 1/2 t. cinnamon, as called for, and 1/8 t. nutmeg, because I'm not crazy about mace or ginger (they are too strong).
Fabulous cheesecake! I only wish it had come with a warning title "not for beginners"... although I did somehow pull it off.
Delicious!! Not too sweet, just perfect! LOVED IT
Loved IT, I get asked to make all the time. My husband calls it crack!
As a Cheesecake fanatic, I was so excited to come across this variation. Well worth the effort!! I have made this a few times and now have family and friends requesting it for the holidays.
I made this for the first time this past Thanksgiving and everyone raved about it. My husband even liked it and he doesn't like pumpkin pie. It is a keeper!!
Very good cheesecake however, even with the water bath and extra hour in the oven with it turned off, my cheesecake still cracked. I even cooked it for the least amount of time (50 min). I think next time I will lower the temp to 325. I am glad I baked a "test" cheesecake before serving this on Thanksgiving.
Made it for Thanksgiving. I did not get a chance to taste it, but everybody said it was delicious and a keeper!
Lots of ingredients, lots of goodness! This is a fabuous recipe. Everyone who tasted it commented on how good the crust was, although I did use fresh pecans so I would recommend them if possible. I have made it three times now - the last I didn't have any whipping cream, so I omitted it. I couldn't tell a difference in the taste or texture. A definite must-try! This one is a keeper!
I adapted this recipe to make mini cheesecakes in muffin tins. The recipe makes 18 mini cheesecakes, which I baked for 20 minutes. They came out perfectly and everyone loved them. To have enough crust, I did increase the crust ingredients to 1 cup graham crackers and 1 extra tablespoon sugar for the mini version. I also used the pecan maple glaze suggested by another reviewer. Very fabulous!
So good! Made it exactly as recipe states and I wouldn't change a thing. The pecans in the crust gives it a yummy crunch. Glad I decided not to omit them!
OH MY GOD this cheesecake was amazing!! It's labor-intensive (took me around 3 hours just for the prep and baking), but SO unbelievably worth it. I used fresh pureed sugar pumpkin instead of canned, and it was delicious. I made two of these to take to a family gathering thinking I could take home the leftovers. Nope. They attacked it like a pack of hyenas. Some said it was the best dessert they'd ever had. Do bake it with a pan of water. It's obvious, but it makes a big difference :)
a good cheese cake much mellower than pumkin pie